HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconPesto Cheese Tortellini
Pesto Cheese Tortellini

Pesto Cheese Tortellini

with Baby Tomatoes and Pine Nuts

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Tonight's dinner is packed with some of our all-time favourite flavours. Zesty Parmesan, sweet tomatoes and basil pesto come together beautifully to make any season feel like summer. A little squeeze of lemon at the end brings the whole dish together!

Allergens:EggMilkGlutenPine nuts/Noix de pin

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
Cooking difficultyMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

350 g

Fresh Cheese Tortellini

(ContainsEgg, Milk, Gluten)

1 unit


227 g

Baby Tomatoes

28 g

Pine nuts

(ContainsPine nuts/Noix de pin)

2 unit

Garlic, cloves

56 g

Baby Spinach

½ cup

Basil Pesto


50 g


¼ cup

Parmesan Cheese, shredded


1 tbsp

Cream Sauce Spice Blend


Not included in your delivery

1 tbsp


1 tbsp

Unsalted Butter*


0.13 tsp


0.06 tsp


Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Calories990 kcal
Fat50 g
Saturated Fat12 g
Carbohydrate108 g
Sugar10 g
Dietary Fiber8 g
Protein28 g
Cholesterol70 mg
Sodium1440 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensilsarrow down iconarrow down icon
Large Pot
Measuring Cups
Measuring Spoons
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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Before starting, wash and dry all produce. Add 10 cups water and 2 tsp salt to a large pot (use same for 4 ppl). Cover and bring to a boil over high heat. Meanwhile, peel, then finely chop shallot. Halve tomatoes. Zest lemon, then cut into wedges. Peel, then mince or grate garlic.


Add tortellini to the boiling water. Cook, stirring occasionally, until tender, 2-3 min. Reserve 1/2 cup pasta water (dbl for 4 ppl), then drain tortellini.


Meanwhile, heat a large non-stick pan over medium heat. When hot, add pine nuts to the dry pan. Toast, stirring often, until golden-brown, 2-3 min. (TIP: Keep your eye on pine nuts so they don't burn!) Transfer pine nuts to a plate. Set aside.


Heat the same pan over medium. When hot, add 1 tbsp oil (dbl for 4 ppl), then shallots. Cook, stirring occasionally, until shallots soften, 2-3 min Add tomatoes and garlic. Cook, stirring occasionally, until tomatoes are tender, 2-3 min.


Increase heat to medium-high, then add Cream Sauce Spice Blend. Cook, stirring often, until veggies are coated, 1 min. Add pesto and reserved pasta water. Cook, stirring occasionally, until sauce thickens slightly, 2-3 min. Season with salt and pepper. Add tortellini, spinach, lemon zest, half the Parmesan and 1 tbsp butter (dbl for 4 ppl). Remove the pan from heat. Stir until spinach wilts, 1-2 min.


Divide tortellini between bowls. Sprinkle pine nuts and remaining Parmesan over top. Squeeze a lemon wedge over top, if desired.